Very simple recipe and very quick. I only used about 3lbs of beef short ribs and therefore lessened the other ingredients a little (by about 1/3). I was in a hurry for a thicker sauce, so I made a roux and added it to the strained pan drippings for a delicious gravy.

Made this dish for company several days ago & they're still raving about it. Used a mix of boneless & bone-in short ribs & 1 cup of red wine along with 2 cups of beef broth. Also roasted at 250F for about 3 hours the day before, & reheated the day of dinner party.
Served a mixed green salad with lime Asian style-dressing, garlic mashed potatoes & peas. Dessert was Dorie Greenspan's apple cake, caramel sauce & whipped cream.

This made the best sauce, with no
adjustments or changes, except to
add some small, quartered potatoes.
I personally think that the amount
of broth and the bacon fat were
responsible for how good it all
tasted. The short ribs weren't
great, though the juices from the
bone marrow probably contributed a
lot to the sauce. Maybe I just
don't like short ribs.I would make
this again using a nice piece of
beef for a pot roast.

After reading all the reviews, I used EVOO instead of bacon fat, added wine for 1/3 of my braising liquid, and cooked for at least THREE hours at 300 degrees.
I didnt find EVOO all that ideal for browning. Also, I read somewhere that flouring/dredging hinders the flavor and one of the diners did find the taste of the meat a bit "bland". The texture was tender tho.
There is a Korean version of this style of dish called Kalbi Chim/ Galbi Chim. Next time, I will go back to doing short ribs Korean-style as it is much more flavorful and much easier to do than this recipe.

As with others, mixed 1/2 red wine and 1/2 broth. That was a great suggestion. I also modified the cooking time and temp. Cooked for 2 hours at 300 and another 2 hours at 210. The meat fell off the bones and was a tender as could be. Only thing to note (or at least for me) was that I needed much more than 1/4 bacon fat. Amazing recipe!

Delicious and so easy! I don't know that I would bother with the bacon fat again, tho. I had to add more oil to the pot to finish the browning, so maybe I'll just use olive oil next time. But otherwise the dish came out great. The gravy this thing makes is wonderful!

I am a big fan of pot roast and have never
cooked short ribs before, but I believe this is my
new pot roast as it was superb!! Changes I
made that worked very well: Cooked ribs with 1
C red wine and 2 C stock. Only used 2 chopped
carrots, 1 coarse chopped onion and 4 large
cloves of garlic with ribs in crock pot on low for
5 hours. Crock pot is so easy. Then, big chunk
chopped remaining carrots, onions and 5 or 6
meduim russet potatoes and tosssed them with
canola oil and a steak rub in a roasting pan for
40 minutes at 425, tossing 2-3 times to even up
the browning. Took beef out of crock and
pureed the juices and bits in blender and
poured back in crock and whisked in one small
can tomato paste to thicken and flavor bomb
the whole thing. Put ribs back in with gravy and
HOLY CRAP was this good. Served it all in a big
bowl with veggies and covered it all with the
gravy. Buttered up some crusty bread, and
poured a fine glass of red vino. LIVIN LARGE
BABY!!